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Scrambled Eggs with Edible Cactus
Scrambled Eggs with Edible Cactus

Category: Breakfast Idea | Serves: 4

(107 ratings)

Nutrition Information:
Calories: 68
Protein: 10 g
Carbs: 2 g
Fat: 2 g
Saturated Fat: 0 g
Sodium: 260 mg
Fiber: 0 g

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If you've never tried cactus - give this unique and delicious recipe a try. Cactus or nopales is a staple in Mexico and available in many grocery stores.
2 Tbsp pine nuts
1/4 lb edible cactus (nopales), de-prickered, rinsed, and cut into ¼ inch squares
2 Tbsp peeled and diced medium-hot chili-pepper or low sodium diced tomatoes
1 3/4 cup egg substitute
Salt and pepper
Cooking spray
1 Toast nuts in a skillet over low heat until lightly browned, stirring often; reserve. Spray nonstick pan with cooking spray.
2 Stir in cactus; toss gently over moderate heat until crisp-tender (about 4–5 minutes). Stir in chili-pepper.
3 Blend eggs, adding salt to taste. Add eggs to cactus and chilies. Stir often until set. Sprinkle with pepper and pine nuts and serve hot.

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